SOFT PUMPKIN PRETZELS

pretzels with different toppings alongside a mustard dip

4.96 from 44 votes

This homemade Soft pumpkin Pretzels are tasty snack ideas that are perfect for game day. They are soft and chewy and filled with pumpkin flavor.

Prep Time15

Cook Time13

Total Time28

Course: Appetizer, Snack

Cuisine: American, German

Servings:

Calories: 195kcal

Author: Maureen Celestine

Equipment

stand mixer
Oven

Ingredients

1½ cups Warm water or milk (about 110 F)
¼ cup granulated sugar
1 package active dry yeast (7g)
4½ cups bread flour (All-purpose flour is fine) same ratio
2 teaspoons kosher salt 1 teaspoon if using table salt (or to taste)
1 tablespoon pumpkin pie spice
⅓ cup real pumpkin puree
4 tablespoons unsalted butter, divided (melted)
Olive oil (to grease the bowl/pan) about 2 tablespoons
12 cups boiling water
¾ cup baking soda
Mustard for serving

FOR THE TOPPING

1 large egg yolk (beaten with 1 tablespoon water)
Poppyseed or sesame seeds (optional)
Pumpkin spice sugar (¼ cup granulated sugar + 2 teaspoons pumpkin pie spice)

Instructions

Whisk together the flour, salt, and pumpkin pie spice. Set aside.
Add the warm water into the stand mixer bowl, add 1 tablespoon sugar, and active dry yeast. Stir and cover with a towel or cling film for 5 minutes or until it’s foamy.
MIX THE DOUGH
Place the dough-hook attachment in the bowl of an electric stand mixer, and set it on medium-low. Add the pumpkin puree, 2 tablespoons melted butter, and begin to add the bread flour mixture ¼ cup at a time. Increase the speed to medium-high and continue to knead until the dough is well incorporated.
REST THE DOUGH

Transfer the dough onto a floured surface. Knead for a minute, then transfer into a bowl greased with olive oil. Cover with a kitchen towel and allow to rest for 30 minutes.
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper, and spray with cooking spray. Set aside.

Roll the dough into a log
Get the pot of boiling water going while you shape the dough.
SHAPE THE PRETZEL:

Cut into 14 pieces, and stretch the dough on both ends.

Roll dough from the center outward to 18-20 inches long by 1 inch wide.
Make a U shape, twist around once, then twist around again(see the picture in post).
Stick both ends to the top or bottom of the pretzel, sealing both ends with a little dab of water. Use your fingertip to shape the inner corners if they start to lose shape.
**work quickly in this next step**
DIP SOLUTION: Place the baking soda (sodium bicarbonate) into boiling water. Now dip the pretzel dough into the solution using a flat-slotted spoon.
Cook for about 25 to 30 seconds, making sure it’s underwater, and remove it immediately.
Place on the lined baking sheet. Wipe off any excess water, then brush each dough with egg wash or melted butter, and sprinkle with kosher salt, poppy seed, or sesame seed.
Repeat the same steps for the rest of the shaped pretzels.
BAKE: Place the baking sheets in the center of the preheated oven and bake for 12-13 minutes or until it's golden brown (Brush again with egg wash or butter halfway through)
Remove from the oven, and brush with butter. Lastly, sprinkle with pumpkin spice sugar. Enjoy with your favorite dip or as it is.
**If you are using two sheet pans, place them side by side for an even baking.**

Notes

Troubleshooting the yeast:

The yeast should foam at the top if it is active; if it doesn't, you must repeat the step with a yeast that hasn't expired or check the water's temperature and ensure it isn't too hot or too cold.

Pro's tips:

Be ready to dip the shaped pretzels in the dipping solution and bake immediately, or else your dough will continue to rise and look puffed on some sides if it isn't reshaped before baking.

Suppose the dough loses shape after being immersed in water; lightly shape it again before baking.

If you use different toppings like seeds, add them before you bake the pretzels.

Nutrition